Sweet and Sour Chicken

with Jasmine Rice

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Instructions

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1 Prep sauce

Juice the orange. Add 50/75/120 ml of orange juice, 100/150/180 ml of pineapple juice, the sweet chilli sauceketchupvinegarssoy saucesugar and garlic powder to a small saucepan. In a small glass, whisk 1/1.5/2 Tbsp of water with 2/3/4 tsp of corn starch until smooth. Add the starch mixture to the pot. 

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2 Cook sauce

Place the sauce pot over a medium heat and cook, stirring continuously, until the mixture starts to bubble. Once bubbling, reduce the heat to low and cook, stirring, for 2-3 min further or until glossy and thickened a bit. Set aside.

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3 Prep stir fry

Chop the chicken. Place the remaining corn starch on a plate and season with salt. Turn the chicken in the starch and set aside. Dice the bell peppers. Slice the spring onion. Drain the pineapple chunks (see pro tip).

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4 Boil rice

Rinse the jasmine rice. Add the rice, measured water and a pinch of salt to a pan with a lid and bring to a boil. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Remove from the heat and keep covered until serving.

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5 Start stir fry

Meanwhile, heat a large pan over a medium-high heat with a generous drizzle of vegetable oil. Once hot, add the coated chicken and fry for 4-5 min or until nicely browned. Transfer the chicken to a plate. Return the pan to the heat with another drizzle of oil. Stir-fry the bell peppers with a pinch of salt for 3 min until slightly softened.

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6 Combine and serve

Return the chicken to the pan. Add the spring onion (reserve some for garnish), pineapple and cashew nuts. Add the sweet and sour sauce. Simmer for a final 2-3 min, making sure to give everything a good mix up. Serve over the rice and garnish with the remaining spring onion.

Tips for fussy eaters

If necessary, save some of the chicken and vegetables, and prepare a mild stir-fry for them instead.

Pro tip

Rinse the pineapple with cold water to remove the excess sweetness. Drain well! Prepare the sweet and sour sauce in advance and store it in the fridge.

Make the sweet and sour sauce from scratch - it's beyond restaurant quality!

Cooking Time: 30 min

Cals 910 · Prot 56 · Carbs 140 · Fat 16

Dairy-Free

Ingredients

Number of people

Chicken

Chicken breast 400 Grams
Salt 1 Tsp
Corn starch 20 Grams
Vegetable oil 6 Tbsp

Sauce

Orange 1 Piece
Pineapple juice 180 ML
Sweet chilli sauce 40 Grams
Ketchup 39 Grams
Rice vinegar 15 ML
Apple cider vinegar 15 ML
Soy sauce 20 ML
Brown sugar 5 Grams
Garlic powder 2 Grams

For stir fry

Green bell pepper 1 Piece
Red bell pepper 1 Piece
Spring onion 50 Grams
Pineapple chunks 234 Grams
Cashew nuts 40 Grams

Rice

Jasmine rice 150 Grams
Water 350 ML

Make the sweet and sour sauce from scratch - it's beyond restaurant quality!

Cooking Time: 30 min

Cals 910 · Prot 56 · Carbs 140 · Fat 16

Dairy-Free

Instructions

photo

1 Prep sauce

Juice the orange. Add 50/75/120 ml of orange juice, 100/150/180 ml of pineapple juice, the sweet chilli sauceketchupvinegarssoy saucesugar and garlic powder to a small saucepan. In a small glass, whisk 1/1.5/2 Tbsp of water with 2/3/4 tsp of corn starch until smooth. Add the starch mixture to the pot. 

photo

2 Cook sauce

Place the sauce pot over a medium heat and cook, stirring continuously, until the mixture starts to bubble. Once bubbling, reduce the heat to low and cook, stirring, for 2-3 min further or until glossy and thickened a bit. Set aside.

photo

3 Prep stir fry

Chop the chicken. Place the remaining corn starch on a plate and season with salt. Turn the chicken in the starch and set aside. Dice the bell peppers. Slice the spring onion. Drain the pineapple chunks (see pro tip).

photo

4 Boil rice

Rinse the jasmine rice. Add the rice, measured water and a pinch of salt to a pan with a lid and bring to a boil. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Remove from the heat and keep covered until serving.

photo

5 Start stir fry

Meanwhile, heat a large pan over a medium-high heat with a generous drizzle of vegetable oil. Once hot, add the coated chicken and fry for 4-5 min or until nicely browned. Transfer the chicken to a plate. Return the pan to the heat with another drizzle of oil. Stir-fry the bell peppers with a pinch of salt for 3 min until slightly softened.

photo

6 Combine and serve

Return the chicken to the pan. Add the spring onion (reserve some for garnish), pineapple and cashew nuts. Add the sweet and sour sauce. Simmer for a final 2-3 min, making sure to give everything a good mix up. Serve over the rice and garnish with the remaining spring onion.

Tips for fussy eaters

If necessary, save some of the chicken and vegetables, and prepare a mild stir-fry for them instead.

Pro tip

Rinse the pineapple with cold water to remove the excess sweetness. Drain well! Prepare the sweet and sour sauce in advance and store it in the fridge.

Ingredients

Number of people

Chicken

Chicken breast 400 Grams
Salt 1 Tsp
Corn starch 20 Grams
Vegetable oil 6 Tbsp

Sauce

Orange 1 Piece
Pineapple juice 180 ML
Sweet chilli sauce 40 Grams
Ketchup 39 Grams
Rice vinegar 15 ML
Apple cider vinegar 15 ML
Soy sauce 20 ML
Brown sugar 5 Grams
Garlic powder 2 Grams

For stir fry

Green bell pepper 1 Piece
Red bell pepper 1 Piece
Spring onion 50 Grams
Pineapple chunks 234 Grams
Cashew nuts 40 Grams

Rice

Jasmine rice 150 Grams
Water 350 ML
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